Reviewed: Nov. 8, 2009

Absolutely amazing recipe, everyone in my house loved them :) I went with the extra 1/2 stick of butter and 2 tbs of milk and they're great. I'm going to make these again many times!

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Musaku

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Reviewed: Oct. 17, 2009

Great recipe! Only change made is cut the white sugar to 1/2 cup as I used sweetened coconut like (as suggested by another reviewer). Also added walnuts. This recipe is definitely a keeper.

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Stacy M.

Cooking Level: Intermediate

Home Town: Pickerington, Ohio, USA

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Reviewed: Oct. 16, 2009

Just made this recipe....kids loved it...asking what is that other taste? I said coconut....she said oh yeah I knew it tasted like something LOL....I followed recipe exact...they are soft and a little flat...but taste yummy.. next time will follow some other reviews and make them so they are not so flat....I am sure hubby will love them.. thanks for the recipe

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SHEREEB

Cooking Level: Intermediate

Home Town: Oxnard, California, USA

Living In: Greece, New York, USA

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Reviewed: Sep. 30, 2009

Very dependable recipe. I've done white choc chips with it, used half wheat flour, and even added a half cup of oats and no matter how I change it, the cookies are always perfect! The coconut's key. Thanks!

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Godsweetsong

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Reviewed: Sep. 9, 2009

I had a craving for some sort of coconut and chocolate chip cookie and this did quite well. Unfortunately, I didn't have brown sugar and I was able to use some maple syrup and white sugar as a substitute and they still came out pretty good. I cannot wait to try them with the real ingredients. Thanks!

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Molly

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Aug. 22, 2009

I really like these cookies. It's really just regular chocolate cookies with coconut in them. I added nutmeg and cinnamon. I used crisco instead of butter for fluffier cookies.

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rowlolarow

Cooking Level: Intermediate

Home Town: Beavercreek, Ohio, USA

Living In: Grand Canyon, Arizona, USA

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Reviewed: Aug. 3, 2009

I love, love, love these cookies! I added 2-3 cups of macadamia Nuts. I made them for a Birthday party at work and everyone asked me for the recipe. I made them a lot larger, a litte smaller than a baseball, and cooked them for about 20 minutes.

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Aunt MeMe

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Reviewed: Jul. 14, 2009

These cookies are delicious, one star off for being very flat.

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Leah

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Reviewed: Jul. 11, 2009

I made these with white chocolate chips, and oh my, they are so good. I have made these a few times and they are eaten so quick. And I use unsweetened coconut in my cookies and they are perfect.

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SKOONUS

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Reviewed: Jul. 9, 2009

I waited far too long to make these cookies--it has been filed away in my recipe box for years. Unfortunately, many coworkers do not really care for coconut...and I don't want to eat them all myself! --Made recipe as written and they turned out wonderfully. They have the wonderful, chewy texture of a great chocolate chip cookie with this much-missed flavor and texture of coconut. If you don't go overboard with the coconut, some people may just gobble it down, thinking it's just choco-chip. Delightful recipe =) thanks for sharing!

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Jul. 6, 2009

This recipe is awesome!!

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kopi

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Reviewed: Jun. 26, 2009

These are amazing. Best cookie recipe I have tried off of All Recipes.

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bearmamma

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Reviewed: Jun. 1, 2009

Addicting! These are so insanely good! I followed the recipe as written, aside from halving it, and they came out just great. I baked for 8 minutes and the edges were golden brown and the insides were just a little gooey still, just how I like them. They don't have a -whole- lot of coconut flavor, but they are still delicious. Thank you! :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: May 11, 2009

These cookies are a hit! I added 2 Tablespoons of Milk, 1 c. Pecans, only did 1/2 c. white and 1/2 c. brown sugar because I had sweetened coconut. They were the lightest and fluffiest cookies I have ever eaten. I accidentally added an extra half cup of coconut but the result was still great.

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KICKASSGIRL

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Reviewed: May 9, 2009

i wanted to get rid of a bunch of chocolate macaroons that i had left over, so i used those (crumbled) instead of the chocolate chips and the coconut flakes. i also didnt have any eggs so i used a pudding cup for moisture and binding purposes. these came put really moist, rich, and soft. really tasty!

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superheroxnerd

Cooking Level: Expert

Home Town: Woodland Hills, California, USA

Living In: San Diego, California, USA

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Reviewed: May 2, 2009

Delicious, now a staple of my recipe box.

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tinyspark

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2009

YUM! I made these last night and I couldn't stop eating the batter...and the cookies were even better!!! I made the recipe exact except substituting about 1/3 of the all purpose flour with whole wheat flour. I love the coconut. A great cookie! Thank you!

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Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Winter Park, Florida, USA

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Reviewed: Feb. 20, 2009

These tasted good, they were just very flat and crumbly.

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SARAH

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Feb. 5, 2009

Very tasty, people got them confused with monster cookies. Needed to bake them about 10 minutes longer than the recipe said.

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Jenny

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Jan. 24, 2009

My god...I don't think I should make these again as I can't stop eating them, I normally don't eat a lot of sweet things but I bake for my husband and just try a small amount, but these are so good, if I start to put on any weight I know who to blame

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